Fudgey Chocolate Brownies

Fudgey Chocolate Brownies

These brownies are delicious. But you cant take my word for it, you need to make them and see for yourself! We spent a lot of time figuring out how to make a brownie that is chewy & fudgey with a slight crisp around the edges. I can say it was time well spent.

First things first - find yourself some quality goods. It's hard to make great desserts without great ingredients, so find your local source and trust it will make all the difference.

Okay, lets get started!


Step One:
Preheat The Oven

Easy, right? I like to turn the oven on first to get it warmed up nicely. Position the rack in the middle as it will help your brownies bake evenly.


Step Two:
Melt The Butter

Weigh out your butter and place in a small saucepan. Turn your burner on medium/low heat and leave on until just melted. By doing this first, it will give you enough time to weigh out all other ingredients while this cools slightly.

Melting Butter For Brownies


Step Three:
Coat The Baking Pan

Grab your baking pan (we prefer aluminum for brownies) and a knob of butter. Using your fingers, coat the inside of the pan evenly. This will prevent your brownies from sticking after they have cooled. You can substitute butter for cooking spray if you prefer, but we like to think butter makes everything better!

Coating The Pan With Butter


Step Four:
Mix Dry Ingredients

In a medium size bowl, add all of the dry ingredients. Grab out a whisk (or a fork) and mix well. This will ensure your brownies bake evenly and taste the same throughout.

Mixing Dry Ingredients for Brownies


Step Five:
Whisk Together Wet Ingredients

As the butter finishes cooling, whisk your eggs and vanilla extract. It is important to spend some time and energy here, really emulsifying the egg whites and yolks. This will add a little more of a spring to the brownies.

Cracking Eggs


Step Six:
Add Butter to Egg Mixture

Once your butter has cooled slightly (you should be able to dip your finger into it without it feeling hot!), add to the egg mixture. Whisk together until fully mixed. If you are rushing and your butter has yet to cool enough, you could end up with slightly cooked eggs, which will wreak havoc on your brownies. 

Whisking Eggs


Step Seven:
Mix Wet and Dry Ingredients

You're now ready to mix together the wet and dry ingredients. I like to make a little well in the dry ingredients to hold everything before mixing. Once added, use a spatula to fold everything together. Take care to not over mix your batter. You spent a lot of time whisking those eggs and it would be a shame for it to be for no reason!

Mixing Wet and Dry Ingredients Together


Step Eight:
Pour Batter Into Greased Pan

Now that you have mixed your ingredients together, all that remains is to pour the batter into your greased pan. With your spatula, gently spread the batter into an even layer. This will allow the brownies to bake evenly, so take your time to do this right.

Spreading Out the Batter


Step Nine:
Bake the Brownies

The time has come! Load the brownies into your oven and set a timer for 25 minutes. It's worth noting all ovens are different, and as you learn more about yours, you will understand if it typically needs more or less time.

Now that the brownies are in the oven, you can sit back and relax and enjoy the smell of chocolate! Once the timer goes off, check for doneness. I like to lightly shake the pan to see if they have set. If you find it is a little 'soupy', add a few more minutes and check again. 

You can also use the toothpick technique, but keep in mind these are fudgey and will probably coat the toothpick in chocolatey goodness. 

Let the brownies cool for 15 minutes before you cut into the pan. It will make it so much easier to cut and remove, but if you get a little impatient, I don't blame you!

Baked Fudgey Brownies


Tips & Tricks

  1. Do not overmix the batter. 
  2. Depending on your oven, these brownies may need a little more or less time. Keep an eye in the final few minutes and adjust as necessary.
  3. Test for doneness by gently shaking the pan side to side. If the middle looks soupy, bake for a couple more minutes. Keep in mind these brownies will continue to firm up after they are removed from the oven.
  4. Let these cool for at least 15 minutes before cutting through.


The Recipe

You will need:

  • 1 9x13 inch baking pan (we prefer aluminum over glass)
  • 2 medium sized mixing bowls
  • Measuring cups and spoons
  • 1 whisk
  • 1 spatula
  • 1 fork


  • 1 cup grass fed butter, melted and slightly cooled
  • 4 large farm fresh eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup organic cane sugar
  • 1 cup coconut sugar
  • 1 cup fresh milled all-purpose flour
  • 1 cup natural cocoa powder
  • 1 cup finely chopped / ground dark chocolate
  • 1 teaspoon finely ground coffee, optional
  • 1 teaspoon salt


  1. Turn on the oven to 350°F. Adjust rack to the middle position.
  2. Place butter in a small saucepan and turn on medium/low heat. Once melted, turn off and allow to cool slightly, making sure it does not solidify.
  3. With a little knob of butter, coat the inside of the baking pan. This will prevent the brownies from sticking. 
  4. In a medium sized bowl, use the whisk to mix together the organic cane sugar, coconut sugar, flour, cocoa powder, dark chocolate, coffee, and salt. 
  5. In another medium sized bowl, whisk together the eggs and vanilla extract. 
  6. Once butter is cooled, add to the egg mixture and whisk together.
  7. Pour wet ingredients into the dry ingredients. Fold the batter with your spatula just until mixed.
  8. Spread evenly into prepared pan and slide into the oven for 25 minutes
  9. Allow brownies to cool for 15 minutes before cutting. They will continue to cook / firm up during this period

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